Nectarine tree named &#39;Cakereve&#39;

ABSTRACT

A new and distinct variety of white flat nectarine tree denominated ‘CAKEREVE’ has fruits with high eating quality and very long shelf life without alteration before and after harvesting, with a semi-sweet white flesh, with a slightly red pigmentation close to the skin, near the pistil, and an attractive luminous skin with a high percentage of purple red blush on skin surface, on an orange red background.

BOTANICAL CLASSIFICATION

Prunus persica (L.) Batsch.

VARIETY DENOMINATION

‘CAKEREVE’.

BACKGROUND OF THE NEW VARIETY

The present invention relates to a new and distinct variety of whiteflat nectarine tree, Prunus persica (L.) Batsch, which has been giventhe variety denomination ‘CAKEREVE’.

This new tree produces fruits with a long shelf life without alterationboth on the tree after growth completion and after harvesting, very goodeating quality, semi-clingstone white flesh fruits, slightly greenish,with a very slightly red pigmentation near the epidermis, for freshmarket in August in the Pyrénées-Orientales department, France.

ORIGIN OF THE VARIETY

The ‘CAKEREVE’ white flat nectarine tree originated from a cultivatedarea of the south of France, in the Pyrénées-Orientales department,where it was tested.

This place is under a Mediterranean climate (a temperate area), on theMediterranean coastline. Winters are gentle and summers warm and dry.The amount of days with temperatures below 7° Celsius can vary between600 and 1200 hours per year. The place is sunny, with 2400 to 2800 hoursof sunny days per year on average. The prevailing wind is called‘Tramontane’: it dries the air, clears the sky from clouds, but itsintensity can be strong and affect the harvest, fruit quantity and/orquality. Marine moisture does not affect the place. Precipitations areirregular through the year and from one year to another. The amount ofrainy days does not exceed 80 days per year, and are mostly found inSpring and Autumn. In May and October, very intense precipitationsoccasionally happen. Summer is dry with a few thunderstorms.

‘CAKEREVE’ was provisionally designated, tested and geneticallyidentified by a genetic profile, under number 03.21 W.39.

The ‘CAKEREVE’ variety was obtained by hybridizing and propagated bygrafting on a ‘INRA® GF677’ (non-patented) rootstock trees. It has beendetermined to have unique tree and fruit characteristics making itworthy for commercial fresh fruit production. There are no known effectsof the standard rootstock trees set forth above on the scion cultivar.Asexually propagated plants remained true to the original tree and allcharacteristics of the tree and the fruit were transmitted. The plantwas reproduced asexually by us in Les Régalines, Route d′Alenya, LaPrade de Mousseillous, 66200 ELNE, Pyrénées-Orientales, France. Moreparticularly, the plant was reproduced by grafting.

SUMMARY OF THE VARIETY

The new and distinct variety ‘CAKEREVE’ white flat nectarine tree bloomsat the end of February or early in March near Elne in thePyrénées-Orientales department, France. The blooming period isconsidered medium. However, it was observed that its late date ofblooming seems to be highly dependant on climatic conditions.

The first fruit of ‘CAKEREVE’ ripens generally early to medium season,in the beginning or middle of July. More particularly, it usually ripensbetween July 1^(st) and July 12^(th). However, it was observed that itsdate of maturity seems to be highly dependant on climatic conditions.

DESCRIPTION OF THE DRAWINGS

In the accompanying drawing, which are as nearly true as it isreasonably possible to make in a color illustration of this type:

FIG. 1 is a color photograph that shows a close view of typicalspecimens of the fruit of the new variety ‘CAKEREVE’ at ripening time,one fruit having been cut in half with the pit being left in one of thehalves.

FIG. 2 is a color photograph which shows five typical specimens of thefruit, two of them having been cut in half with the pit being left inone of the halves for depicting leaves, fruit flesh, pit and pit cavityof the new variety

FIG. 3 is a color photograph which depicts the flower buds at differentdevelopment stages, and the reverse and side view of the flower and thereproductive organs with petals removed, of the new variety.

FIG. 4 is a color photograph of the stone of the new variety.

Due to chemical development, processing and printing, the flowers,stones and fruits depicted in these photographs may or may not beaccurate when compared to the actual botanical specimen.

DETAILED BOTANICAL DESCRIPTION

The tree, flowers, and fruit may vary in slight detail due to variationsin soil type, cultural practices, and climatic condition. The potentialfor commercial production of fresh fruits by ‘CAKEREVE’ is high, due tofruit very long shelf life without alteration after harvesting.

Trees are vigorous and large stature half-standing in a semi-flared tosemi-upright out aspect. The anthocyanic coloration of flowering shootis present excluding brushwood side away from sun. The time of beginningof flowering is considered medium; flowering begins at the end ofFebruary or early in March. The type of flower is showy with mediumpetal size. Petals are medium pink. Leaf glands are present andreniform. The fruit flesh is white, slightly greenish, and generallywith a very slightly red pigmentation near the skin, more particularlynear the pistils. The fruit skin is very thick, with a luminous purplered blush on an orange red background.

The stone is semi-clingstone and his size is medium. Fruit taste issemi-sweet, very aromatic and with a high level of sugars.

Compared to ‘ASFNBF0774’ variety (not patented), the fruits of‘CAKEREVE’ variety ripen approximately at the same time. The maturity of‘CAKEREVE’ variety is considered early to medium. The fruits from‘CAKEREVE’ variety are bigger than fruits from ‘ASFNBF0774’ variety.‘CAKEREVE’ fruits show a closed pistil cavity, and without any corkformation. In comparison, ASFNBF0774’ fruits possess a pistil cavitybarely closed, with a little amount of cork, that could lead to asusceptibility to rot.

Compared to ‘ASFNBF0471” (not patented) variety, ‘CAKEREVE’ varietyblooms 4 days earlier and ‘CAKEREVE’ fruits ripen 15 days earlier.Moreover, the fruits of ‘ASFNBF0471” variety possess a pistil cavitybarely closed, with a little amount of cork, that could lead to asusceptibility to rot. After the harvest, the lifespan of ‘ASFNBF0471’fruits is medium whereas the ‘CAKEREVE’ fruits have a long life both onthe trees and after the harvest.

DETAILED DESCRIPTION

Referring more specifically to the pomological details of this new anddistinct variety of white flat nectarine tree, the following wasobserved on trees in their third growing season (second year ofproduction) under the ecological conditions prevailing at the orchardslocated near the town of Elne, Pyrénées-Orientales departement, France.All observations have been done on rootstock cultivars. Used rootstockswere ‘INRA® GF677’ (non-patented) trees. All major color codedesignations are by reference to The R.H.S. Color Chart (Fourth Edition)provided by The Royal Horticultural Society of Great Britain.

-   Tree:    -   -   Size.—Generally. — Considered large. The tree size the first            year was approximately 200 to 280 cm. The tree was pruned            during each following dormant season to a height of            approximately 250 cm. Current season shoots growth could            reach 80 cm. The tree size from the second year (second and            next years) reached a final height of 330 cm including            current season shoots length. The tree size is consistently            reduces to 250 cm the next years.        -   Spread.—Approximately 100 cm with a cylindrical shape. The            whole orchard was oriented to a central leader organization,            with tree lines spaced of 4.0 meters and trees spaced of 1.0            meter in a same tree line. As a result, tree spread was            about 100 cm and the orchard contained 2500 trees by            hectare.        -   Vigor.—Considered strong.        -   Productivity.—Very Productive. Fruit set is spaced by            thinning to develop the remaining fruit into the desired            market sized fruit. The number of the fruit set varies with            the prevailing climatic conditions and cultural practices            employed during the bloom period, and is therefore not            distinctive of the present variety. A reduce vegetation,            obtained with pruning or green pruning, approximately 1            month or 1 month % before harvesting flat fruits,            significantly promotes fruit qualities, especially growth,            color and firmness. Moreover, contamination risks due to            monilia or rot are significantly reduced. ‘CAKEREVE’ variety            is not much sensitive to cracking of pistil cavity, to cork            formation into peduncle cavity or to monilia.        -   Bearer.—Very regular. The fruit distribution is considered            homogenous on mixed branches and spurs having more than 1            year. Thinning of 2 fruits out of 3 was necessary for the            tree valorisation. Thinning was necessary every year during            the years of observation.        -   Form.—The ‘CAKEREVE’ variety has naturally a semi-flared to            semi-upright shape.        -   Density.—Considered dense.        -   Hardiness.—The present tree was grown and evaluated in            France. The variety appears to be hardy under the central            Pyrénées-Orientales departement typical climatic conditions.            Experimentations on different sites with winter chilling            requirement comprised between 350 hours and 1200 hours            showed a good behaviour of the tree in all cases.            Traditionally, flat fruits are more sensitive to critical            low temperatures and to climatic variations, because of the            flower morphology in which the ovule is less protected than            in the classical round fruits. Thus, areas not much exposed            to frost are recommended for trees growth. However            ‘CAKEREVE’ trees seem to be very resistant to critical            frosty weather.-   Trunk:    -   -   Diameter.—Approximately 63 millimeters in diameter when            measured at a distance of approximately 30 centimeters above            the soil level.        -   Bark texture.—Considered slightly rough, with lenticels.            Lenticels: Numerous lenticels are present. The lenticels            range in size from approximately 2.0 to 4.0 millimeters in            width, and about 1.5 millimeters in height.        -   Lenticel color.—The outside of lenticels has a silver-grey            color (RHS Grey 201 D or RHS Black 202 D), whereas the            inside is considered brown (RHS Greyed Orange 166 B).        -   Bark coloration.—The bark has a silver-grey color (RHS Grey            201 C or RHS Black 202 C) slightly darker than the outside            of lenticels color.-   Branches:    -   -   Size.—Mature branches and current season shoots are            considered medium for the variety.        -   Diameter.—Average as compared to other nectarine varieties.            The current season shoots have a diameter from 5.0 to 7.0            millimeters, and mature branches have a diameter from 15.0            to 19.0 millimeters.        -   Surface texture.—Average, wood which is several years old            has no furrowed appearance.        -   Crotch angles.—Primary branches are considered variable, but            the crotch angles are generally between 60 degrees and 80            degrees from the horizontal axis. This particular            characteristic is not considered distinctive of the variety,            however.        -   Current season shoots.—        -   Internode length.—Generally between 25.0 and 35.0            millimeters.        -   Color of mature branches.—Grey brown (RHS Grey Brown 199 A            to RHS Grey Brown 199 B).        -   Current seasons shoots.—Color. — The color of new shoot tips            is considered yellow-green (RHS Green 144 A to RHS Green            144 C) on lower part of new shoot tips, whereas the upper            part is darker and colored in brown-purple more or less deep            (RHS Greyed Red 187 A to RHS Greyed Red 187 B or RHS Greyed            Red 182 A to RHS Greyed Red 182 C), depending on the level            on the tip and the sunlight exposure.-   Leaves:    -   -   Size.—Considered medium to large for the species. The ratio            leaf length/leaf width is 3.76.        -   Leaf length.—Approximately 124.0 to 160.0 millimeters with            leaf petiole. The medium length is about 149.1 millimeters.        -   Leaf width.—Approximately 34.0 to 49.0 millimeters. The            medium width is 39.6 millimeters.        -   Leaf base shape.—Concave.        -   Leaf form.—Lanceolate.        -   Leaf tip form.—Short, pointed and acuminate.        -   Leaf color.—Upper leaf surface. — Dark Green (RHS Green            Group 137 A). Lower surface. — A lighter green (RHS Green            Group 137 B to RHS Green Group 137 C) than the upper leaf            surface color.        -   Leaf texture.—Smooth and glabrous.        -   Leaf venation.—Pinnately veined.        -   Mid-vein.—Color. — Light green, almost cream white (RHS            Yellow Green 145D). The color may evolve with maturity.        -   Leaf margins.—Slightly undulating.        -   Form.—Considered slightly dentate.        -   Uniformity.—Leaves are isolated or grouped by 2 or 3. In            this last case, one leaf of normal size is found with one or            two smaller leaves (at least 50% smaller).        -   Leaf petioles.—Size. — Considered medium. Length. — About            11.0 to about 18.0 millimeters. Diameter. — About 1.5            millimeters.        -   Petioles color.—Upper petiole surface. — Light green (RHS            Yellow Green 144 A). Lower surface. — Light green (RHS            Yellow Green 145 A).        -   Leaf glands.—Size. — Considered medium to large. Their            length is about 2.0 millimeters and their width is about 1.0            millimeter. Number. — Generally 2 glands per leaf. Type. —            Reniform. Margins. — Smooth and regular. Color. — On young            leaves, leaf glands color is considered a light green (RHS            Green 145 B). On older leaves, leaf glands color turns to a            dark brown (RHS Grey Brown 199 A to RHS Grey Brown 199 B).            Margins. — Smooth and regular.        -   Leaf stipules.—Generally. — No leaf stipules were observed.            But as seen in the characteristic relative to the leaves            uniformity, it is possible to find leaves by groups of 2 or            3, with a normal-size leaf and smaller ones.-   Flowers:    -   -   Flower buds.—Generally. — At pre-floral stage of            development, the floral buds are conic in form with a round            tip. Their form is evolving until blooming, with variables            dimensions. Just before blooming, floral buds are            approximately 14.0 millimeters wide and approximately 16.0            millimeters long. Color. — This characteristic is dependent            upon the proximity to bloom. At pre-floral stage of            development, the bottom of the flowers buds, formed by the            sepals, is of purple-brown color (RHS Greyed Purple 183 A to            RHS Greyed Purple 183 D or RHS Grey Brown Group 199 A). The            corolla, formed by the petals, is generally of medium pink            color (RHS Red Purple 62 A to RHS Red Purple 62 B). Petals            color shows an evolution until the end of flowering.        -   Hardiness.—The buds are considered hardy under typical            central Pyrénées-Orientales departement climatic conditions.            No winter injury was noted during the last several years of            evaluation in the central Pyrénées-Orientales departement,            with winter temperatures as low as −10 degrees Celsius in            January. The current variety has not been intentionally            subjected to drought or heat stress, but the variety showed            a very good resistance in orchard to temperatures up to 42            degrees Celsius with an average temperature between 28 and            30 degrees Celsius during 3 weeks in summer.        -   Date of bloom.—The blooming time generally begins at the end            of February or early in March. The first bloom was observed            on Feb. 24, 2011.        -   Blooming time.—Considered medium in relative comparison to            other commercial nectarine cultivars grown in the            Pyrénées-Orientales departement, France. The date of full            bloom is observed generally at the middle of the blooming            period. The date of bloom varies slightly with climatic            conditions and cultural practices. Thus the full bloom was            observed in 2011, from Feb. 24^(th) until Mar. 4^(th), from            Mar. 9^(th) until Mar. 20^(th) in 2012 and the from Feb. 17            until Mar. 4, 2013.        -   Duration of bloom.—Approximately between 7 to 15 days. This            characteristic varies slightly with the prevailing climatic            conditions.        -   Flower type.—The variety is considered to have a showy type            flower.        -   Flower size.—Considered medium. Flower diameter at full            bloom is approximately 28.0 to 38.0 millimeters.        -   Bloom quantity.—Considered abundant, approximately between            30 and 40 flowers per meter, with a high rate of fruit set.            The bloom is heterogeneous, and the bloom quantity is more            important on the top of the tree.        -   Flower bud frequency.—Generally 2 flower buds appear per            node, occasionally 1.        -   Petal size.—Generally. — Considered medium.        -   Length.—Generally between 16.0 and 19.0 millimeters. The            medium length is 18.25 millimeters.        -   Width.—Generally between 15.0 and 17.0 millimeters. The            medium width is about 16.12 millimeters.        -   Petal form.—Round-shaped.        -   Petal count.—Generally 5.        -   Petal texture.—Smooth and soft.        -   Petal color.—Both surfaces of the petal are colored with a            medium Pink (RHS Red Purple 65 B to RHS Red Purple 65 D)            when young, becoming slightly darker until the end of            blooming.        -   Fragrance.—Sweet.        -   Petal claw.—Form. — The claw is considered to have a conic            form, slightly round at the top. Length. — About 6.0            millimeters. Width. — About 4.0 millimeter at the base.        -   Petal margins.—Generally considered wavy, sinuate.        -   Petal apex.—Generally. — The petal apices are generally wide            dome-shaped, very slightly undulating.        -   Flower pedicel.—Length. — Considered medium to large and            having an average length of approximately 4.0 millimeters.            Diameter. — Considered average, approximately 1.0 to 2.0            millimeters. Color. — Light green (RHS Yellow Green 144 B to            RHS Yellow Green 144 C).        -   Calyx.—Internal surface texture. — Smooth and glabrous.            Color. — The inner surface of the calyx is green yellow (RHS            Yellow Group 13 A to RHS Yellow Group 13 B or RHS Yellow            Green 150 A to RHS Yellow Green 150 B). The outer surface of            the calyx is considered of purple-brown (RHS Greyed Purple            183 A to RHS Greyed Purple 183 D) color.        -   Sepals.—Surface texture. — The outer surface has a short,            fine pubescent texture. Size. — Medium to large. Form. —            Oval. Color. — Both sides of sepals are colored with a matt            Red (RHS Greyed Purple 183 A to RHS Greyed Purple 183 D or            RHS Grey brown Group 199 A).        -   Average number of stamens per flower.—Approximately 43 to 47            stamens per flower.        -   Anthers.—Generally. — medium in length. Color. — At an early            stage of maturity, anthers are colored with an orange yellow            (RHS Yellow Orange 16 A to RHS Yellow Orange 16 B) or an            orange red to red color (RHS Greyed Red Group 178 A). The            color may evolve with maturity to turn in a yellow color.        -   Pollen production.—Pollen is abundant, and has a orange            yellow color (Approximately RHS Yellow Orange 17 B to RHS            Yellow Orange 17 C) which may evolve with maturity. The            present variety is considered auto-fertile            (self-pollinating).        -   Filaments.—Size. — Medium length, between 7.0 and 16.0            millimeters in length. Filaments length is generally the            same or slightly higher than the pistil's length.        -   Color.—Considered pale pink (RHS Red Purple 62 C to RHS Red            Purple 62 D) or darker pink (RHS Red Purple 73 A to RHS Red            Purple 73 B). The color becomes darker during the blooming.        -   Pistil.—Number. — Usually 1, sometimes more than one.            Generally. — Average in size. Length. — Approximately 17.0            to 19.0 millimeters including the ovary. Generally equal to            stamen length, if not slightly smaller. Color. — Considered            a very pale green (RHS Yellow Green Group 150 D or RHS RHS            Yellow Green Group 151 D). The color evolves during the            blooming. Surface texture. — Glabrous Ovary. — No            pubescence.-   Fruit:    -   -   Maturity when described.—Very firm in ripe conditions            (shipping ripe).        -   Date of first picking.—Jul. 25, 2010.        -   Date of last picking.—The date of harvest varies slightly            with the prevailing climatic conditions. The ‘CAKEREVE’            variety has an early to medium date of picking, and a            grouped maturity. The maturity is grouped within 12 days and            the harvest is generally performed in two runs. Last known            picking times carry on Jul. 25 to Aug. 2, 2010, then on Jul.            1 to Jul. 7, 2011, then on Jul. 12 to Jul. 24, 2012, then on            July 8 to Jul. 18, 2013.        -   Size.—Generally. — Homogeneous in size. Considered medium to            large.        -   Average cheek diameter.—Approximately 71.0 to 77.0            millimeters.        -   Average axial diameter.—Approximately 44.0 to 49.0            millimeters.        -   Typical weight.—Generally about 120.0 grams. This            characteristic is high dependent upon the prevailing            cultural practices, and therefore is not particularly            distinctive of the variety.        -   Fruit form.—Generally. — Round and flattened, generally with            few bump. The fruit is generally uniform in symmetry, viewed            from the suture's plane.        -   Suture.—        -   Fruit suture.—Wide-mouthed and slightly marked, extending            from the base to the apex. No apparent callousing or            stitching exists along the suture line. Not pointed. Color.            — The suture has generally a similar color to the whole            fruit color, a luminous purple red (RHS Greyed Purple 187 A            or RHS Greyed Purple 187 B).        -   Ventral surface.—Form. — Smooth.        -   Apex.—slightly depressed.        -   Base.—Semi-flared, shallow.        -   Stem cavity.—Average depth of the stem cavity is about 8.0            to 9.0 millimeters. Average width is about 13.0 to 16.0            millimeters.        -   Fruit skin.—Thickness. — Considered thick and strong, and            the adherence of skin to flesh is strong to medium,            depending on the fruit maturity. Texture. — Smooth. Taste. —            Semi-sweet, sugary. Tendency to crack. — None observed.        -   Color.—Blush color. — This blush color is a luminous purple            red (RHS Greyed Purple 187 A or RHS Greyed Purple 187 B).).            The purple red blush covers 80% to 90% of the fruit skin            surface on an orange red background (RHS Orange Red N34 A)            on approximately 10% to 20% of the fruit skin surface. The            percentage of the blush on the fruit skin surface can vary,            and is generally dependant upon the prevailing conditions            under which the fruit was grown. Ground color. — The ground            color covers approximately 10% to 20%of the fruit skin            surface, and is considered orange red (RHS Orange Red N34            A).        -   Fruit stem.—Medium in length, approximately 7.0 to 9.0            millimeters.        -   Diameter.—Approximately 5.0 millimeters.        -   Color.—Pale green (RHS Yellow Green 145 A to RHS Yellow            Green 145 B).        -   Flesh.—Ripens. — Very homogenously, slowly. The flesh has a            long shelf life. Texture. — Very firm, very dense, crunchy,            melting, juicy at harvest maturity stage. Fibers. — Not            fibrous. Aroma. — Very pronounced. Eating quality. —            Considered very good, aromatic. Flavor. — Considered            semi-sweet. The Brix is generally superior to 12 and acidity            comprised between 6 and 9 meq/100 ml. Juice. — Juicy to Very            juicy at complete maturity. Brix. — Generally 12.0 to 13.0            degrees. This characteristic varies slightly with the number            of fruit per tree; prevailing cultural practices; and the            surrounding climatic conditions. Flesh color. — White flesh            (RHS Green White 155 C to RHS Green White 155 D), very            slightly greenlish, usually with a slightly red pigmentation            close to the skin, near the pistil.-   Stone:    -   -   Type.—Semi-Clingstone, more or less semi-adherent depending            on the fruit maturity.        -   Size.—Considered medium for the variety. The stone size            varies significantly depending upon the tree vigor, crop            load and prevailing growing conditions.        -   Length.—Approximately 23.0 to 25 millimeters.        -   Width.—Approximately 23.0 to 25.0 millimeters.        -   Diameter.—Approximately 15.0 to 19170 millimeters.        -   Form.—Flattened.        -   Base.—Straight.        -   Apex.—Shape. — The stone apex is flattened.        -   Stone cavity.—Considered medium size, with flattened form            and dimensions corresponding to the stone's dimensions.        -   Stone surface.—Surface texture. — The pit is transversely            furrowed on its entire surface. Furrows are deeper and more            oblate on lateral sides. Ridges. — The surface texture is            generally characterized by more prominent ridges along the            ventral edges and at the apical tip.        -   Ventral edge.—Width. — approximately 2.3 millimeters at            mid-suture.        -   Dorsal edge.—Shape. — Grooved.        -   Stone color.—The color of the dry stone is generally            considered light orange brown (RHS Greyed Orange 165 B or            RHS Greyed Orange 165 C).        -   Tendency to split.—Splitting is very low or absent,            depending on climatic conditions between blooming period and            stone hardening.        -   Kernel.—Size. — The kernel is considered medium. Length. —            Approximately 10.0 millimeters. Width. — Approximately 8.0            millimeters. Thickness. — Approximately 6.0 millimeters.            Form. — Considered flattened and elliptic. Sometimes double.            Pellicle. — The pellicle of the kernel has a short            pubescence. Color. — The kernel skin is orange-brown colored            (RHS Greyed Orange N167 B). The almond, which is the seed of            the kernel, is white (RHS White 155 B) and has a bitter            tasting. The kernel and its embryo are mature at the time of            fruit maturity.        -   Use.—The subject variety ‘CAKEREVE’ is considered to be a            white flat nectarine tree of the early or medium season of            maturity, and which produces fruits that are considered            firm, attractively colored with a very luminous purple red.            Fruits have a semi-sweet taste and are excellent for            uncooked consumption, crunchy or melting when at full            maturity. Fruits have excellent gustative qualities. Due to            their flesh quality, firmness and density, they can also be            commercialized as 4^(th) range product (packed fruit or            fruit in bags for example). And they are also useful for            both local and very long distance shipping.        -   Keeping quality.—Remarkable. Fruit have a slow maturation            and a long shelf life both on the tree after growth            completion and after harvesting without alteration. After            growth completion, fruits are preserved more than one week.            After harvest, fruits are well preserved more than 4 weeks            at 2.0 degree Celsius.        -   Shipping quality.—Considered very good. The fruit of the new            white flat nectarine variety showed minimal bruising of the            flesh or skin damage after being subjected to normal            harvesting and packing procedures. Its resistance to            handling during harvest and packing and its long shelf life            without alteration after harvest easily permit 3 to 4            weeks-shipping at 2 degrees Celsius.        -   Resistance to insects and disease.—No particular            susceptibilities were noted. The present variety is not very            sensitive to Monilia or rot. The pistil cavity is completely            closed, generally without any cork formation.

Although the new variety of white flat nectarine tree possesses thedescribed characteristics when grown under the ecological conditionsprevailing near Elne, Pyrénées-Orientales departement, France, it shouldbe understood that variations of the usual magnitude and characteristicsincident to changes in growing conditions, fertilization, pruning, pestcontrol and horticultural management are to be expected.

I claim:
 1. A new and distinct variety of white flat nectarine tree asillustrated and described, characterized by fruits with high eatingquality and very long shelf life without alteration before and afterharvesting, with a semi-sweet white flesh, with a slightly redpigmentation close to the skin, near the pistil, and an attractiveluminous skin with a high percentage of purple red blush on skinsurface, on an orange red background.